Once, I spent an awesome time in San Francisco watching the Dodgers versus Giants, and I ate so many Gilroy garlic fries and clam chowders in a bread bowl.

But as amazing as their food was at AT&T park, San Francisco is also super cold (compared to us weenies with our LA weather), and I went home with one of the worst colds ever.

When that sick, I only want a giant bowl of this soup. It’s the only thing that is makes me feel better. And the garlic/lemon/ginger/lemongrass here is doing absolute wonders.

So when you need it, be sure to stay warm and have this soup on standby! It will be a god-send!

Cold Fighting Chicken Noodle Soup

Yield: 4-6 servings

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced lemongrass
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 5 cups chicken stock
• 2 bay leaves
• 1 pound boneless, skinless chicken thighs
• 3/4 cup uncooked ditalini pasta
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

Directions:

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
2. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
3. Stir in pasta and cook until tender, about 8-10 minutes.
4. Stir in chicken and lemon juice; season with salt and pepper, to taste.
5. Serve immediately, garnished with chives, if desired.

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